Parfried frozen french fry having high solids content

• US 20050266144A1
• Filed: 04/21/2005
• Published: 12/01/2005
• Est. Priority Date: 06/01/2004
• Status: Abandoned Application

• Current Assignee: Jr Simplot Company
• Original Assignee: Jr Simplot Company
• Inventors: Hamann, Michael L., O'Bannon, Stephen L.
• Application Number:
  US11/112,263
• Publication Number:
  US 20050266144A1
• Time in Patent Office: Days
• US Class Current: 426/637
• CPC Class Codes: A23L 19/05 Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
• CPC Class Codes: A23L 19/18 Roasted or fried products, e.g. snacks or chips
• CPC Class Codes: A23P 20/12 Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering

Abstract

Improved parfried and frozen French fry potato strips and a related production process are provided, wherein the French fry strips exhibit a relatively high solids content and a correspondingly low moisture content in the parfried frozen state. Elongated cut French fry strips are initially blanched and then subjected to an extended dry step for removing moisture therefrom. Following the dry step, the potato strips are partially rehydrated by contacting the external surfaces thereof with a moisture-laden agent such as a batter coating, followed by a single parfry step and prompt freezing. The parfried frozen potato strips exhibit a high solids content on the order of about 33-42%. These high solids strips can be finish prepared by finish frying, or by alternative methods such as heating in a convection oven, with the finish prepared potato strips exhibiting a desirable set of taste, texture and color attributes.

Claims

1. A process for parfrying and freezing potato strips capable of subsequent finish preparation by alternative methods including finish frying and oven heating, comprising the steps of:

blanching the potato strips in hot water or steam;

drying the blanched potato strips to a solids content of about 24% to about 27% by weight;

partially rehydrating the dried potato strips by contacting the external surfaces thereof with a moisture-laden agent, the partially rehydrated potato strips having a solids content of about 26% to about 29% by weight;

parfrying the rehydrated potato strips in hot oil for a single parfry step, the once-parfried strips having a solids content of about 33% to about 42% by weight; and

freezing the once-parfried potato strips.

2. The process of claim 1 further including the step of cutting the potato strips from raw potatoes, the cut strips having a generally square cross sectional shape with the wide side of each cut strip on the order of about 0.30 inch, and the cut strips having lengths ranging from about 1 inch to about 6 inches, the cut strips having a solids content in the raw state of about 20% to about 22% by weight.

3. The process of claim 1 wherein said blanching step comprises blanching the potato strips in hot water at about 155°

F. to about 200°

F. for about 2-15 minutes.

4. The process of claim 1 wherein said blanching step comprises blanching the potato strips in hot water at about 170°

F. for about 4-5 minutes, and then blanching the potato strips a second time in hot water at about 180°

F. for about 3-4 minutes.

5. The process of claim 1 further including the step of dipping the blanched potato strips into a dextrose dip solution prior to said drying step.

6. The process of claim 5 wherein said dipping step comprises dipping the blanched potato strips into the dextrose dip solution having a temperature of about 160°

F. for about 30 seconds, and wherein the dip solution has a pH on the order of about 7.5-8.2.

7. The process of claim 6 wherein the dextrose dip solution includes about 0.3% weight dextrose, about 1.0% weight salt, about 0.4% weight sodium acid pyrophosphate (SAPP), about 1.2% weight tetra sodium pyrophosphate (TSPP).

8. The process of claim 1 wherein said drying step comprises drying the blanched potato strips to achieve a strip weight loss on the order of about 7-12%.

9. The process of claim 1 wherein said drying step comprises subjecting the blanched potato strips to a flow of warm air at a temperature of about 150°

F. for about 5-15 minutes.

10. The process of claim 1 wherein said rehydrating step comprises applying the moisture-laden agent by dipping or spraying.

11. The process of claim 1 wherein the moisture-laden agent comprises an aqueous batter.

12. The process of claim 1 wherein the moisture-laden agent comprises a starch-based batter having a solids content of about 40% by weight.

13. The process of claim 1 wherein the moisture-laden agent comprises water.

14. The process of claim 1 wherein the rehydrated potato strips exhibit a weight gain ranging from about 8% to about 19% by weight, attributable to the moisture-laden agent.

15. The process of claim 1 wherein said parfrying step comprises parfrying the rehydrated potato strips in hot oil at a temperature of about 385°

F. and a time of about 65-75 seconds.

16. The process of claim 1 wherein the once-parfried potato strips have a solids content of about 40-42% by weight.

17. The process of claim 1 wherein said freezing step comprises blast freezing the once-parfried potato strips at a temperature of about −

15 to about −

20°

F.

18. The process of claim 1 further including the step of finish preparing the frozen potato strips by alternative methods selected from the group consisting essentially of finish frying, heating in a convection oven, and heating in an air impingement oven.

19. A process for parfrying and freezing potato strips capable of subsequent finish preparation by alternative methods including finish frying and oven heating, comprising the steps of:

blanching raw-cut potato strips in hot water or steam;

drying the blanched potato strips with a flow of warm air to achieve a strip weight loss on the order of about 7-12% and a strip solids content of about 24% to about 27% by weight;

partially rehydrating the dried potato strips by contacting the external surfaces thereof with a moisture-laden agent, the partially rehydrated potato strips exhibiting a weight gain attributable to the moisture-laden agent ranging from about 8% to about 19% by weight, and having a solids content of about 26% to about 29% by weight;

parfrying the rehydrated potato strips in hot oil for a single parfry step, the once-parfried strips having a solids content of about 40% to about 42% by weight; and

freezing the once-parfried potato strips.

20. The process of claim 19 further including the step of dipping the blanched potato strips into a dextrose dip solution prior to said drying step, the dextrose dip solution having a pH on the order of about 7.5-8.2.

21. The process of claim 19 wherein said rehydrating step comprises applying the moisture-laden agent by dipping or spraying.

22. The process of claim 19 wherein the moisture-laden agent comprises an aqueous batter.

23. The process of claim 19 wherein the moisture-laden agent comprises a clear-coat starch-based batter having a solids content of about 40% by weight.

24. The process of claim 19 wherein said parfrying step comprises parfrying the rehydrated potato strips in hot oil at a temperature of about 385°

F. and a time of about 65-75 seconds.